Combine stuffings in a large bowl or pot. In a large nonstick skillet over medium heat, cook sausage 10 minutes, stirring frequently to break up, until no longer pink. Scoop onto paper towel with slotted spoon to remove fat. Add to bowl with stuffing; discard fat.

Melt butter in skillet and cook onion and celery 8 minutes, or until tender. Add to bowl along with pears, cranberries, and parsley. Gradually add broth, tossing until evenly moistened. Stuff neck and body of turkey. Spoon remaining stuffing into a greased shallow baking dish.